Ingredients
2 tosp vegetable oil
500g (1 lb) pre-made mini meatballs
1 onion, sliced
1 capsicum (bell pepper), cut into bite-sized pieces
1 cup diced fresh pineapple
4 spring onions (scallions), trimmed, green and white parts cut into 3cm (just over 1″) batons steamed rice, to serve Sweet & sour sauce:
½ cup brown sugar
3 tosp white vinegar
2 tosp tomato ketchup
1 tosp light soy sauce
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp cornflour (cornstarch), mixed with 2 tosp water
Instructions
Step 1
To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes or until the sugar has dissolved. Add cornflour mixture to the sauce and simmer for a further 2 minutes to thicken.
Remove from heat and set aside.
Step 2
Heat a clean wok or large frying pan over high heat.
Add the oil and the meatballs and cook, turning every so often, for 4-5 minutes or until almost cooked through. Add the onion and stir-fry for another 2 minutes. Add the capsicum and stir-fry for another minute. Then add the pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.
